Imam-bayildi with sweet pepper
4 servings
45 minutes
The recipe was shared by the brand chef of the Gayane's restaurant, Gayane Breiova.
1
Peel the eggplants but not completely, leaving stripes like a zebra.
2
Slice into circles. Generously sprinkle with salt and leave for 30 minutes to remove bitterness. After that, rinse the eggplants and dry them with a paper towel.
- Salt: to taste
3
Heat the pan, add vegetable oil. Fry the eggplants on all sides.
- Vegetable oil: 600 ml
- Eggplant: 500 g
4
Place the fried eggplants on a sieve or paper towel to remove excess oil.
5
Cut the pepper into pieces and fry in the same pan, then place on a sieve or paper towel.
- Bell pepper: 400 g
6
Slice the onion into rings and fry in the same pan, then place on a sieve or paper towel.
- Onion: 150 g
7
Cut the tomatoes into thick slices and quickly fry on both sides. Do not remove the skin.
- Tomatoes: 300 g
8
Finely chop the garlic, walnuts, and cilantro.
- Garlic: to taste
- Walnuts: 100 g
- Cilantro: to taste
9
In a deep bowl, combine all the ingredients. Add pepper and mix well.
- Ground black pepper: to taste
10
The appetizer is ready! It can be served both cold and hot.
